Authentic Italian Sunday Gravy (Sugo)
Ingredients
The base
-
2
tablespoons
extra virgin olive oil
-
2-3
lbs
pork loin, pork chops, ribs, and/or neck bones
-
to taste
none
kosher salt and black pepper
-
1
small
yellow or sweet onion, finely diced
-
5
cloves
garlic, very thinly sliced
-
a pinch
none
red chili flakes
-
3
tablespoons
tomato paste
-
2
28-ounce cans
whole peeled tomatoes or crushed tomatoes
-
2
none
bay leaves
-
1
tablespoon
finely minced Italian parsley
-
a pinch
none
sugar (optional)
The meats
-
1½
lbs
Italian sausage (hot, sweet, or both)
-
1
batch
homemade Italian meatballs or 16-20 store-bought meatballs, cooked
For serving
-
to taste
none
pasta
-
to taste
none
grated Pecorino Romano cheese
-
to taste
none
ricotta cheese
Instructions
- Sear the pork in olive oil until browned, then set aside.
- Sauté the onions in the same pot until soft.
- Add garlic and chili flakes, cooking for an additional 2 minutes.
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the tomatoes, bay leaves, parsley, salt, and pepper, along with a can of water, and stir to combine.
- Bring to a boil, then add the pork, sausage, and meatballs, reducing the heat to low.
- Simmer for about 3 hours, stirring occasionally to prevent burning.
- Taste and adjust seasonings, then remove bay leaves and bones.
- Serve the meats and sauce with pasta, cheese, and ricotta.
Nutrition Facts (estimated)
Servings
10
Calories
421
Total fat
28g
Total carbohydrates
9g
Total protein
32g
Sodium
694mg
Cholesterol
110mg
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